Stuffed Pepper Soup

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Stuffed Pepper Soup

Prep Time20 mins
Cook Time30 mins
Course: Soup
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb
Main Protein: Beef, Ground Beef
Cooking Method: Instant Pot, Slow Cooker, Stovetop
Servings: 6
Calories: 395kcal


  • 1 lb. extra-lean ground beef* browned
  • 1/2 cup green bell pepper chopped
  • 1/2 cup yellow bell pepper chopped, or red bell pepper
  • 1 cup onion finely diced
  • 3 clove garlic minced
  • 28 oz. diced tomatoes canned
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt pepper
  • 1 large (gallon) freezer bag or reusable silicone bag

For the day of cooking:

  • 2 cups beef broth*
  • 2 cups rice uncooked


Assembly instructions:

  • Chop the peppers and onion.
  • Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  • Place the cooked beef in a large resealable bag.
  • Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  • Remove the air from the bag and seal. Freeze.

Stovetop cooking instructions:

  • Thaw.
  • Place the contents in a large pot on the stovetop.
  • Add the broth.
  • Cover and simmer on low for 30 minutes.
  • Add the rice in the last 20 minutes.
  • Stir occasionally to prevent the rice from sticking to the bottom.

Instant Pot instructions:

  • Thaw the bag contents and add them to the Instant Pot.
  • Cook the rice separately on the stovetop and set aside.
  • Add the broth.
  • Cover and cook on high pressure for 15 minutes. Do a natural release.
  • Add the rice either to the entire soup or a bit into each bowl when serving.

Slow Cooker instructions:

  • Thaw.
  • Dump the bag contents into the crockpot®.
  • Add the broth and rice.
  • Stir.
  • Cook on low for 3-4 hours.


An important tip: use extra lean ground beef for this soup. If you choose to use regular ground beef, be sure to drain the fat before adding it otherwise, it will have a greasy look to it and not be visually appealing. It will also not taste as good, so this is an important note for making this recipe.
*chicken broth can be substituted for a lighter taste.


Calories: 395kcal | Carbohydrates: 64g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 783mg | Potassium: 1013mg | Fiber: 4g | Sugar: 9g | Vitamin A: 978IU | Vitamin C: 52mg | Calcium: 100mg | Iron: 5mg